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Squash Recipes – Ideal for the Barbecue

Although varieties of squash are available throughout the year, Autumn lends itself to delicious squash recipes. Squash is a versatile dish, but the addition of smokiness from squash cooked over the grill raises the humble squash to a gastronomic experience. Have a look below at some Squash Recipes.

After a bit of family and friends research, I can share a few secret squash recipes below.

Gem Squash Recipe – Filled with Creamed Sweet Corn and Cheese

Gem squash is a small spherical squash. It has green skin with the inside flesh a pale yellow. Unless very young only the flesh is consumed. The flesh has a sweet corn flavor. These squash are very popular in South Africa. In the States warmer climates of Michigan, New Mexico and Florida also produce gem squash.

If you can’t find gem squash substitute with small acorn squash.


2 medium gem squash

½ cup of cheddar or gouda cheese

1 large crushed clove of garlic

3 tsp olive oil

2 cups of sweetcorn -creamed

1 tsp mild spicy sauce. (optional)

2 large diced scallions


  • Prepare your coals for cooking over medium heat.
  • Prick each squash with a metal skewer. Place the squash around the coals. If using a gas barbecue, then place the squash directly over the heat.
  • Cook until the flesh is tender.
  • Cut each squash in half around the equator. Scoop out the seeds.
  • Whilst the squash is cooking prepare the sweetcorn filling. In a small pot heat the olive oil and then saute the spring onions and garlic till soft. Add the creamed sweetcorn and the optional hot sauce. Heat through.
  • Place the cut gem squash in an aluminum disposable pan.
  • Fill the gem squash with the sweetcorn mixture. Sprinkle the cheese over the top. Place the pan back on the grill on indirect heat for 5 minutes till the cheese has melted on top.


Roasted Butternut Stuffed with Spinach and Feta

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Prepare your coals until they have a fine layer of ash.


 1 large butternut squash

One cup cooked spinach shredded, and all liquid removed

1 and ½ cups feta cheese

6-8 shallots, finely chopped

2 crushed cloves of garlic

salt and pepper

olive oil

1 Teaspoon dried rosemary


  • Wash the butternut and slice it in half along the length. Remove the seeds.
  • Sautee the shallots and garlic in a little olive oil. Add the shredded cooked spinach.
  • Heat through.
  • Cool a little.
  • Add the crumbled Feta keeping a little aside for topping. Season to taste with the rosemary, salt, and pepper. Drizzle with a little olive oil and the remaining crumbled feta.
  • Wrap the stuffed butternut tightly in aluminum foil.
  • Place the foil packets in the coals and leave for 40 -45 minutes. Test the squash is soft with a metal skewer.
  • Serve when soft. The skin may have blackened a little but the flesh will be perfect.


Grilled Squash Recipe  for Hummus

 The grilling of the squash above the coals adds an extra dimension to this hummus.


  • 1 medium-sized autumn squash
  • 1 cup tahini
  • 2 lemons -juice only
  • 1 clove garlic crushed
  • Kosher salt
  • 2 ½ cups extra-virgin olive oil
  • 1 teaspoon of paprika


  •  Place the entire squash in the embers of a medium charcoal and wood fire or place the squash on a grill grates directly over the coals and cover the grill. (Grilling the squash already sliced on your grill grate works as well). If you want to grill smaller squash pieces consider using a grill mat on your grid.
  • Available from Amazon See Amazon Grill Mats 

  • Depending on the size, the squash will cook between 45 -90 minutes. When the skin char’s and the flesh softens remove from the fire.
  • Allow it to cool for 20 minutes.
  • Cut the squash in half and gently scoop out the seeds. Be careful not to remove too much flesh when doing this.
  • Remove the flesh from the skin. Scrape down to the skin as this is where the smoke flavor is the most concentrated.
  • In the food processor add the squash, tahini, lemon juice, and garlic.
  • Puree the mixture until relatively smooth. Season.
  • Whilst the processor is running add the olive oil slowly. After adding a cup of olive oil scrape down the hummus mix and taste. Adjust for taste with salt and pepper.
  • Add another cup of olive oil and re-taste.
  • When ready the hummus should have a balanced, smoky rich flavor.
  • The hummus is best left to chill for a few hours to allow the flavors to develop.


Pumpkin Bredie – Traditional Beef or Lamb Stew slow-cooked with Pumpkin


  • 3 Tablespoons of Oil
  • 1 large Onion, chopped
  • 1 lb Lamb or Beef pieces cubed
  • 2 lb pumpkin, peeled and cubed
  • 1 tsp Garlic paste
  • 2 pcs. Whole stick cinnamon
  • 3 Whole Allspice
  • 2 Whole Cloves
  • 1 Whole dried red chili
  • Black pepper to taste
  • ¼ tsp Cinnamon Powder
  • ¼ Nutmeg Powder
  • Salt to taste
  • Water/ Beef stock as needed


  •  Prepare your grill for indirect cooking.
  • Heat oil in a large dutch oven pot. Soften the onions until golden brown.
  • Add the washed and drained meat and braise until dark brown for approx 10-15 minutes.
  • Add the rest of the ingredients except the pumpkin.
  • Cover and simmer until meat is almost tender. The meat should ideally simmer in its own juices (Depending on your cut of meat a good guideline is an hour and thirty minutes.)
  • If the meat seems too dry slowly add a little water or stock.
  • Place pumpkin on top of meat about 30 minutes before serving and simmer until tender
  • Do not mix the meat and pumpkin rather if needed continue to add a little water or stock down the sides of the pot.
  • Work gently as you do not want the pumpkin to become mushy.

Serve with rice or couscous.

Try out these squash recipes at your next Barbecue. Perfect for your backyard Fall event.



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